An improved UPLC method for the detection of undeclared horse meat addition by using myoglobin as molecular marker. (15th February 2015)

• Record Type: Journal Article
• Authors: Di Giuseppe, Antonella M.A.; Giarretta, Nicola; Lippert, Martina; Severino, Valeria; Di Maro, Antimo
• Is Part Of: Food chemistry. Volume 169(2015)
• Page Start: 241
• Page End: 245
• Publication Date: 2015-02-15
• Subjects: Food fraud -- Horse meat -- Myoglobin -- Species identification -- UPLC; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.07.126
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The years 2013 will be remembered for undeclared horse meat in foods. Myoglobin can be used as molecular marker for species detection in raw beef meats. An improved UPLC method is presented for detection of horse meat in raw samples. The presence of horse meat in raw beef is detected with a sensitivity of ∼0.1%. Abstract: In 2013, following the scandal of the presence of undeclared horse meat in various processed beef products across the Europe, several researches have been undertaken for the safety of consumer health. In this framework, an improved UPLC separation method has been developed to detect the presence of horse myoglobin in raw meat samples. The separation of both horse and beef myoglobins was achieved in only seven minutes. The methodology was improved by preparing mixtures with different composition percentages of horse and beef meat. By using myoglobin as marker, low amounts (0.50 mg/0.50 g, w/w; ∼0.1%) of horse meat can be detected and quantified in minced raw meat samples with high reproducibility and sensitivity, thus offering a valid alternative to conventional PCR techniques.